Pressure Cooker: in love.
So, my first try at pressure cooking was a success. This is dinner from scratch, if you don’t mind calling a microwaved burrito at the base as “scratch”. But I don’t want to even know how Amy makes those, so I buy them on sale and keep them in the freezer. The hardest part of all of it was peeling cooked garlic while it was hot.
Spice Butternut Squash Puree
1 small butternut squash, remove stalk (should fit in your pressure cooker)
1 large white onion, cut ends off, remove skin
1 head of garlic, skinned but still “attached” together
2 fresh peppers, your choice. I used one poblano, one serrano, chopped
1 tsp olive oil
1 tsp cumin seeds
1/2 cup white wine (or veg broth)
1/2 cup reserved onion broth from the bottom of the cooker (or water)
1/2 tsp each salt and black pepper
Purchased: chow chow (would be okay with any vinegary tart tangy salsa option)
Wash and trim the squash. Cut it in half if you need too, but as you can see a small one fit nicely in my pot. Follow the instructions for the pressure cooker, using the rack. Mine took about 20 minutes plus some cool down time. Reserve the liquid in the bottom of the pan when you remove the rack. Scoop squash out, discard seeds and peel. Squeeze garlic out of husks.
In a soup pot on the stove, heat the olive oil and cumin over medium heat until fragrant. Add chopped peppers and saute just until tender, add salt and pepper. Add 1/2 cup of wine and stir for 30 seconds. Add onion, garlic and squash. Stir just to combine and remove from heat. Puree with hand held blender until smooth. Return to low heat to simmer.
Depending on the thickness, add onion juice until you have it as thick as you like soup. I took some out and used it for burrito sauce before I added any liquid. I used about 1/2 cup of onion broth. This yielded 4 cups of soup.